These cookies are perfect for Christmas time. They’re quick to prepare, crisp, light and really delicious. I take this opportunity to wish you a Merry Christmas, full of love and affection for those who are near and far from us. A big hug for all the visitors of MI DIARIO DE COCINA.
With this recipe, I participate in the December’s Challenge of BRBC, where you can find a wide variety of recipes.
#Adapted recipe: The Sweet Melissa baking book.
ORANGE COOKIES WITH CHOCOLATE CHIPS:
INGREDIENTS: (makes about 2 dozen)
116 gr (4 oz) of unsalted butter at room temperature
1/4 cup of powdered sugar
1 teaspoon of vanilla extract
2 teaspoons of orange zest (grate the orange skin, but without the white part of the orange)
1/4 cup of chocolate chips
1 cup of all-purpose flour without baking powder
A pinch of baking powder (can be 1/4 teaspoon)
A pinch of salt
PREPARATION:
Beat the butter and the sugar in a bowl until combined. Then add the vanilla extract, orange zest and chocolates chips. Sift in the flour and baking powder, the pinch of salt, and mix well until you get a uniform dough. Wrap dough in plastic wrap; refrigerate for one hour.
Preheat the oven to 350°F (180°C).
Cut the cookies as seen on the 3rd picture. Place them on a baking tray covered with parchment paper, then bake for 12 minutes.
LIGHT GINGER COOKIES:
INGREDIENTS:
1 cup of all-purpose flour without baking powder
1 teaspoon of baking soda
A pinch of salt
2 teaspoons of powdered ginger
1/2 teaspoon of ground cinnamon
1/4 teaspoon of ground nutmeg
1/8 teaspoon of ground cloves
116 gr (4 oz) of melted butter
1/4 cup of white granulated sugar
1/4 cup of brown sugar
1/4 cup of molasses
PREPARATION:
Stir together the dry ingredients in a bowl: flour, baking soda, salt, ginger, cinnamon, nutmeg, and cloves.
In a separate bowl, beat the butter with the white and brown sugar. Then, add the molasses. When those ingredients are thoroughly mixed, add the mix of dry ingredients from the other bowl, and work all of the ingredients into a homogeneous easy-to-handle mixture.
Wrap the dough in plastic wrap; refrigerate for at least one hour.
Preheat the oven to 350°F (180°C).
Form balls of the same size from the dough (whatever size you want), as seen on the second picture.
Place them on a baking tray covered with parchment paper, without crushing the balls.
Bake for 12 minutes.
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